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Ohio State University Extension

Preserving Pie Fillings

HYG-5355

Family and Consumer Sciences

Date:

02/09/2016

Christine Kendle, Extension Educator, Family and Consumer Sciences

Katharine Shumaker, Extension Educator, Family and Consumer Sciences

Pie fillings are an excellent way to preserve an abundance of fruit. The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings.

A Note About Thickeners

“Clear Jel®” is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. There are other chemically modified corn starch products on the market; however, Clear Jel® is the only one that has been tested for these recipes. Traditional corn starch, flour, tapioca and other thickeners may break down when used in these pie fillings, causing a runny sauce consistency. You also must use Clear Jel® and not Instant Clear Jel®.

Apple Pie Filling

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome and other varieties of similar quality are suitable. If apples lack tartness, use an additional ¼ cup of lemon juice for each 6 quarts of slices.Yield: 1 quart or 7 quartsProcedure: Assemble ingredients, using Table 1 as a guide. Wash, peel and core apples. Prepare slices ½-inch wide and place in water containing ascorbic acid to prevent browning (see Table 9 for directions for preparing an ascorbic acid solution).

Place 6 cups of apples at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and cinnamon in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately (see Table 10
for processing times).

Table 1. Apple Pie Filling

Quantities of Ingredients Needed for

1 Quart

7 Quarts

Blanched, sliced fresh apples

3½ cups

6 quarts

Granulated sugar

¾ cup + 2 Tbsp

5½ cups

Clear Jel®

¼ cup

1½ cups

Cinnamon

½ tsp

1 Tbsp

Cold water

½ cup

2½ cups

Apple juice

¾ cup

5 cups

Bottled lemon juice

2 Tbsp

¾ cup

Nutmeg (optional)

⅛ tsp

1 tsp

Yellow food coloring (optional)

1 drop

7 drops

Blueberry Pie Filling

Quality: Select fresh, ripe and firm blueberries. Unsweetened frozen blueberries may be used. If sugar has been added, rinse it off while fruit is still frozen.Yield: 1 quart or 7 quartsProcedure: Assemble ingredients, using Table 2 as a guide. Wash and drain fresh blueberries.

For fresh fruit, place 6 cups of blueberries at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel® in a large kettle. Stir. Add water and, if desired, food coloring. Cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained berries immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately (see Table 10 for processing times).

Note: When using frozen blueberries, thaw fruit, then collect, measure and use the juice from the fruit to partially replace the water specified in the recipe. Use only ¼ cup Clear Jel® per quart or 1¾ cups per 7 quarts.

Table 2. Blueberry Pie Filling

Quantities of Ingredients Needed for

1 Quart

7 Quarts

Fresh or thawed blueberries

3½ cups

6 quarts

Granulated sugar

¾ cup + 2 Tbsp

6 cups

Clear Jel®(for fresh fruit)

¼ cup + 1 Tbsp

2¼ cups

Clear Jel®​(for frozen fruit)

¼ cup

1¾ cups

Cold water

1 cup

7 cups

Bottled lemon juice

3½ tsp

½ cup

Blue food coloring (optional)

3 drops

20 drops

Red food coloring (optional)

1 drop

7 drops

Cherry Pie Filling

Quality: Select fresh, very ripe and firm cherries. Unsweetened frozen cherries may be used. If sugar has been added, rinse it off while the fruit is still frozen.Yield: 1 quart or 7 quartsProcedure: Assemble ingredients, using Table 3 as a guide. Rinse and pit fresh cherries, and hold in cold water. To prevent stem end browning, use ascorbic acid solution (see Table 9 for directions for preparing an ascorbic acid solution).

For fresh fruit, place 6 cups of cherries at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine sugar and Clear Jel® in a large saucepan and add water. If desired, add cinnamon, almond extract and food coloring. Stir mixture and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained cherries immediately and fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process immediately (see Table 10 for processing times).

Note: When using frozen cherries, thaw fruit, then collect, measure and use the juice from the fruit to partially replace the water specified in the recipe. Use only ¼ cup Clear Jel® per quart or 1¾ cups per 7 quarts.

Table 3. Cherry Pie Filling

Quantities of Ingredients Needed for

1 Quart

7 Quarts

Fresh or thawed sour cherries

3⅓ cups

6 quarts

Granulated sugar

1 cup

7 cups

Clear Jel® (for fresh fruit)

¼ cup + 1 Tbsp

1¾ cups

Clear Jel®​(for frozen fruit)

¼ cup

1¾ cups

Cold water

1⅓ cups

9⅓ cups

Bottled lemon juice

1 Tbsp + 1 tsp

½ cup

Cinnamon (optional)

⅛ tsp

1 tsp

Almond extract (optional)

¼ tsp

2 tsp

Red food coloring (optional)

6 drops

¼ tsp

Peach Pie Filling

Quality: Select ripe, firm fresh peaches such as Red Haven, Redskin, Sun High and others of similar quality. Yield: 1 quart or 7 quartsProcedure: Assemble ingredients, using Table 4 as a guide. Peel peaches. To loosen skins, submerge peaches in boiling water for approximately 30 to 60 seconds, and then place in cold water for 20 seconds. Slip off skins and prepare slices ½-inch thick (see Table 9 for directions for preparing an ascorbic acid solution).

Place 6 cups of peaches at a time in 1 gallon boiling water. Boil each batch 1 minute after the water returns to a boil. Drain but keep heated fruit in a covered bowl or pot. Combine water, sugar, Clear Jel® and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil sauce 1 minute more, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill jars without delay, leaving 1-inch headspace. Adjust lids and process immediately (see Table 10 for processing times).

Mince Meat Pie Filling

Yield: About 7 quartsProcedure: Assemble the ingredients, using Table 6 as a guide. Cook meat and suet in water to avoid browning. Peel, core and quarter apples. Put meat, suet and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 7 or Table 8.

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